Whenever I make mahi mahi I find it incredibly hard to find a recipe that I like and I'm not sure why this happens. With this recipe, I have solved my problem. This is my version of a Greek-style mahi mahi...if you add citrus fruit, olive oil and salt, you can make anything amazing. :) Cooking Time and Temp: 25 minutes at 425 degrees
Prep Time: 20 minutes
Ingredients: 2 wild mahi filets, (also, Whole Foods has a nice wild mahi in the freezer section) 1 t sea salt 1 t coarse ground pepper 10 chopped baby tomatoes 10 chopped black olives 1/4 chopped red onion lime juice of 1 lime 1/2 T olive oil 1/2 T white vinegar
Cooking & Chopping: Pre-heat oven to 425. Place tin foil on baking sheet and lightly brush with olive oil. Place fish on top and rub with olive oil, sea salt and pepper. Place in heated oven. Chop tomato, olive and onion and top with olive oil and vinegar. Mix and set aside.
Cook fish for 15 minutes. Remove from oven and top with tomato mixture and cover lightly with foil. Cook 5 to 10 minutes longer until opaque and flaky. Remove and put over your favorite veggie or grain (I like a combination of 1/8 cup brown rice and sauteed onion and bell pepper) - photo below. For the veggies, coarsely chop and sauté in olive oil for about 10 minutes.
Enjoy!! Or if you want to get fancy, you can say it in Greek: καλή όρεξη